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BRIEF: Classic recipe: Seafood and wild rice luncheonJan 28, 2013 (The Wisconsin State Journal - McClatchy-Tribune Information Services via COMTEX) -- Each week, we're pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe. This recipe, submitted by Mrs. Harry Flemming of Madison, won the State Journal's First Grand Prize award in 1957. Seafood and wild rice luncheon 2 cups cooked wild rice 1 cup cooked white rice 1 cup crab meat 1/2 cup shrimp 1 1/2 cups celery, diced 1 medium onion, finely chopped 1 green pepper, diced 1 small can pimiento, diced 1 1/2 (10 1/2 -ounce) cans condensed cream of mushroom soup Mix all ingredients together. If mixture seems too dry, add a small amount of water. Bake in a buttered baking dish at 350 degrees for 1 1/2 hours. Serve with mushroom sauce. Yield: 10 to 12 servings Mushroom sauce 1 1/2 (10 1/2 -ounce) cans condensed cream of mushroom soup 1 pound fresh mushrooms, or 1 large can mushrooms Butter 1/2 cup shrimp Cream, to thin Brown mushrooms in butter. Heat mushroom soup in top half of double boiler. If too thick, thin with cream. Add browned mushrooms and shrimp. When serving casserole, spoon sauce over each serving. ___ (c)2013 The Wisconsin State Journal (Madison, Wis.) Visit The Wisconsin State Journal (Madison, Wis.) at www.wisconsinstatejournal.com Distributed by MCT Information Services |